Mexican Lasagna

Ingredients:

• 240 grams enchilada sauce (365 everyday value)
• 22 oz 93% lean ground beef
• 11 oz raw (~8 oz cooked) boneless skinless chicken breast
• 248 grams fat free refried beans (Simple Truth Organic)
• 240 grams Good Culture 2% fat cottage cheese
• 4 La Banderita low carb tortillas (42 g size)
• 313 grams Rotel diced tomatoes
• 224 grams low-fat Mexican cheese (80 cal per serving)
• 8 oz baby bella mushrooms
• 8 oz onion
• 42 g (~8 tsp) Simple Truth Organic mild chorizo seasoning – use any Mexican seasoning if you can’t find chorizo
• 2 servings (180 g drained) canned corn
• 20 grams diced green chiles

Instructions:

1. Preheat oven to 350 degrees F.
2. Slice 11 oz (raw) chicken and sauté in pan with ground beef until cooked. Set aside. You can also use 8 oz or pre-cooked/shredded crockpot chicken instead and add in step 4.
3. Sauté onions and mushrooms.
4. While veggies are sautéing, blend cottage cheese until creamy.
5. Add spices, chili’s, corn, cooked meat, and blended cottage cheese to cooked veggies and heat through.
6. Cover bottom of lasagna pan with thin layer of enchilada sauce reserving most sauce for layers/top.
7. Evenly spread refried beans between 4 tortillas.
8. Layer first 2 tortillas in pan.
9. Layer 1/2 meat/veggie mixture and top with 1/2 remaining enchilada sauce.
10. Layer 1/2 the shredded cheese.
11. Layer remaining 2 tortillas, remaining meat mixture, cheese, and enchilada sauce.
12. Bake until cheese is bubbly and lasagna is heated through. (About 30 minutes).
13. Divide into 8 equal servings.

** You can adjust # of servings to meet your calorie goals.  Alternatively, you can add extra cheese for more fat calories and more beans for more carbohydrate calories.  

Macros Per Serving:

Calories: 387, 

Fat:  15 grams

Protein:  42 grams

Net Carbs:  16 grams

Fiber:  11 grams